James Barry's 16 + years in the culinary field started as a private chef. His inauguration into restaurant-style cooking came later when he was the vegan/vegetarian chef on the Vans Warped Tour, which traveled to 50 North American cities in 60 days. Upon returning to Los Angeles, James continued to be a private chef and had the fortune of cooking for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean Puffy Combs, Barbra Streisand, and John Cusack. Not wanting to limit the audience of his healthy and tasty style of cooking, James started Wholesome2Go, a healthy, high-quality food delivery company that served under his leadership in the Los Angeles area for 8 years. Most recently, James launched his first functional food product, Pluck, an organ-based, all-purpose seasoning. It's the first of its kind and an amazingly easy and delicious way to get organ meats into your diet.
He also co-authored the recipes in Margaret Floyd's book 'Eat Naked' and co-authored the follow-up cookbook 'The Naked Foods Cookbook'. He most recently co-authored the recipes in Dr. Alejandro Jungers book, 'Clean 7'.
James Barry dives deep into the benefits of Pluck, the process along with it, nutrient density, organ meat, and more in this episode.
Get a taste of ‘Pluck’ - Nutrition in a pinch!
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